The Restaurant
A room made for long evenings
Low light, unhurried service and a kitchen that treats regional ingredients with fine-dining discipline.
Chef's specialities
Somali flavour, plated with restraint
Charcoal, saffron, cardamom and citrus — the flavours of the region, cooked precisely and served without ceremony.
Menu preview
A taste of what's served
A sample of our offering. The full menu changes with the season and the market.
Somali breakfast
Malawah, honey, ghee, sweet tea
Slow eggs
Cultured butter, herbs, toasted bread
Seasonal fruit
From the morning market
Dining
Book a table this evening
Dinner service and the chef's table are reserved by request. Our team will confirm within the day.